Almond Crusted Chicken with Cashew Butter and Roasted Cranberries
Fall flavors incorporated into an almond crusted chicken, atop a smearing of cashew butter.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 2-3 servings
Author: Nikki Gladd
Ingredients
¼cupdried cranberries
1cupsliced almonds, seasoned with salt and pepper to taste
¼cupall-purpose flour
½cupunsalted butter
1Tablespoongranulated sugar
¼teaspoonground cinnamon
2large boneless, skinless chicken breasts
½cupJif Cashew Butter
Pinch of cayenne pepper
3TablespoonsGreek yogurt
olive oil
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spread the cranberries evenly on the pan in one layer. Bake until the juices just burst, about 5-7 minutes. Set aside.
Toss the sliced almonds and flour together into a large shallow dish or pie plate. In another glass pie plate, melt the butter in the microwave. Remove from the microwave and stir in the sugar and cinnamon.
Place the two chicken breasts in a large zipper locked bag. Seal the bag, then use either a rolling pin or meat mallet to pound the chicken until thinned to about half inch thickness. Dip each chicken breast first into the cinnamon sugar butter, then into the sliced almonds, coating both sides.
Heat about 2 tablespoons of oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes on each side, flipping after about 3 minutes at a time.
Meanwhile, in a small saucepan, mix together the cashew butter and cayenne pepper. Heat over low heat until melted and warm. Stir in the Greek yogurt and continue to cook until glossy and thick. Remove from the heat and spread half of the cashew butter onto each serving plate. Place the chicken breast on top, then sprinkle with the roasted cranberries.